Strawberry Blueberry Cake is the ultimate Spring/Summer dessert packed with fresh berries! There is nothing complicated about this recipe: no frosting and no cake layers. It's just a simple cake made with pantry staples. It makes a perfect dessert or brunch. Serve it with whipped cream or plain vanilla ice cream.
Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
In a medium bowl, mix flour and baking powder.
In a large bowl, combine white sugar, melted butter, and egg, and beat on medium-high speed using an electric mixer (or whisk vigorously with a metal whisk) for about 2 minutes until light and fluffy.
Mix in Greek yogurt and vanilla extract and beat for 1 more minute just until combined.
Add the flour mixture gradually to the wet ingredients, mixing just until combined. Do not over-mix.
Chop up the third (⅓) of halved strawberries into smaller pieces. Fold them into the cake batter.
Pour the cake batter into the parchment paper-lined springform pan. Spread halved strawberries (cut sides down) densely over the top of the cake (see photos for reference). Add blueberries in spaces between the strawberries.
Place the pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 50 or 60 minutes or until the tester (or toothpick) inserted in the center of the cake (away from the strawberries) comes out clean.
Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After the cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the bottom of the pan, and transfer the cake with the parchment paper attached to its bottom onto a cake plate.
When serving, dust with powdered sugar, if desired. Serve it as is, or with whipped cream or plain vanilla ice cream.
Notes
Baking tips
If you have a convection setting in your oven, use that for baking this cake.
If you don't have a convection setting, bake the cake on the middle rack or on a rack right above the middle one.
Ensure the oven is fully preheated to 350 F before placing the cake in the oven.
What baking pans can you use?
I used a 9x3-inch round springform baking pan. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
10-inch or 12-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.
Other notes
Make it gluten-free. This cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt - they are light and provide a nice tang.
Don't have vanilla extract? Use imitation vanilla or an almond extract instead.